This Spiced Carrot & Orange Soup is a vibrant celebration of sweet and savory flavors, perfect for chilly evenings. The base of tender carrots simmers with onions, celery, and a blend of warming spices like cumin, coriander, and ginger, creating a deeply aromatic broth. Fresh orange juice adds a bright acidity that cuts through the richness, while a splash of white wine enhances the complexity. For texture and visual appeal, a portion of the carrots is reserved and steamed separately to provide a crisp-tender contrast to the silky smooth puree. Finished with creamy soymilk and fresh herbs, this vegan soup is comforting yet elegant. It makes an excellent starter for holiday dinners or a light, nutritious main course on its own.
Spiced Carrot & Orange Soup
Description
This Spiced Carrot & Orange Soup is a vibrant celebration of sweet and savory flavors, perfect for chilly evenings. The base of tender carrots simmers with onions, celery, and a blend of warming spices like cumin, coriander, and ginger, creating a deeply aromatic broth. Fresh orange juice adds a bright acidity that cuts through the richness, while a splash of white wine enhances the complexity. For texture and visual appeal, a portion of the carrots is reserved and steamed separately to provide a crisp-tender contrast to the silky smooth puree. Finished with creamy soymilk and fresh herbs, this vegan soup is comforting yet elegant. It makes an excellent starter for holiday dinners or a light, nutritious main course on its own.Ingredients
Directions
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Separate 1/2 pound of the sliced carrots and set them aside for garnish.
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Heat peanut oil in a large soup pot over medium heat.
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Add onions and celery to the pot and saut until golden brown and tender.
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Add the remaining carrots, water, orange juice, wine, and all spices to the pot.
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Bring the mixture to a boil, then cover and reduce heat to simmer until the vegetables are completely tender.
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Remove from heat and puree the soup until smooth using a blender or immersion blender.
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Return the soup to low heat and stir in enough soymilk to achieve a medium-thick consistency.
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Season with salt and pepper to taste, then let the soup stand for several hours to allow flavors to meld.
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Steam the reserved carrots until they are tender-crisp.
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Just before serving, stir the steamed carrots, freshly minced parsley, and minced scallions into the hot soup.
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Serve immediately while hot.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 300.9kcal
- % Daily Value *
- Total Fat 9.4g15%
- Saturated Fat 1.9g10%
- Cholesterol 1.2mg1%
- Sodium 205.2mg9%
- Total Carbohydrate 49.5g17%
- Dietary Fiber 9.7g39%
- Sugars 27.1g
- Protein 6.7g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This soup improves in flavor if made a day ahead and refrigerated. Reheat gently on the stove before serving.
If you prefer a smoother texture, you can blend the steamed carrot garnish into the soup as well, though the contrast of textures is traditional.
For a non-alcoholic version, substitute the white wine with additional water or vegetable broth.
Freshly grated nutmeg provides a more potent flavor than pre-ground.
